3 1/2 cups – flour plus more for sprinkling
3/4 cup – milk
2 – egg yolks
2 – egg whites for brushing
2 1/4 tsp. – active dry yeast
4 tbsp. – butter
1 tbsp. – sugar
pinch of salt
1 cup – nutella

1. In a small saucepan, warm the milk and butter, until just simmering.
2. Into a mixing bowl combine 2 1/2 cups of the flour, yeast, sugar and salt. Stir until combined.
Add the egg yolks and milk – butter mixture. Gradually add rest of the flour and mix until a soft dough forms.
3. If using a hand mixer, then switch to the dough hook and knead for 5-7 minutes or until a soft, smooth dough is formed that springs back lightly when pressed.
4. Place the dough in a lightly oiled bowl and cover with a clean towel. Let it proof in a warm place for about 40 minutes or until doubled in size.
5. Divide the dough into 4 equal sections. Cover the ones you aren’t using and work with one at a time.
Roll the dough into a circle and spread a layer of nutella onto the dough, avoiding the very outer edge.
Repeat 2 more times with the remaining dough/nutella, rolling each section out, placing it on top and spreading the nutella on. Top with the final dough round.
6. Use a plate to create one perfect circle, lightly tracing with a sharp knife and then trimming the dough away.
Divide the dough into 16 sections, leaving a 3 inch circle in the middle. Use a sharp knife to cut the sections.
7. Now twist each section and then press the edges together two at a time. Brush pastry with egg whites and bake at 180 C for about 20 – 25 minutes, or until pastry is golden.